Detroit Style Pepperoni Pizza

[@timothyhowes3082]

OMG!! Great video. Chef Tom is my favorite and his channel is incredible. I have used so many of his recipes and they come out do good. His instructions are perfect, he makes me look good to my family and friends, they think I know what I’m doing 😂

[@keefedougherty4142]

😚😚😚😚😚😚😚))

[@kccarver21]

Why ranch?? Fantastic alone!!!

[@timothyhowes3082]

@@kccarver21 What? Where did I mention Ranch?

[@jamesrose9742]

Save the ranch for your salad… geez

[@timothyhowes3082]

@@jamesrose9742 good idea, thanks. I’ll keep that in mind since I never mentioned anything about ranch. 👍🏻

[@batrastardly4574]

I was born a few houses away from Buddy's Pizza on Conant St. ... ground zero for the Detroit style pizza. At Buddy's they add two strips of sauce AFTER cooking. Makes a big difference because if the sauce isn't protected by the cheese, like in most other styles, you'll be eating twice-cooked sauce. Not many know this secret and I hope you give it a try.

[@earhearthush-up5549]

The other solution to this is just NOT to cook the sauce before putting it on the pizza!! This is actually normal for most pizza places, most places maintain acidity of the sauce by making it from uncooked crushed canned tomatoes

[@glennsmith8373]

So many people don't even know about Detroit style! Thanks for spreading the goodness and agreed, Detroit style is best!

[@PaulPatrickRogueMissionary]

Reminds me when I was a kid on the Northside of Detroit in the 70's and 80's. Dad would cash his check from Dodge Trucks at Mr.C's pizza then we'd grab a box and head home for Friday Night Pizza with a bunch of 50 cent VHS tapes for the night from the local video store. I miss Detroit Style, but this gives me the inspiration to make it at home. Thanks Chef Tom!

[@robertholtz]

Never thought I’d tune into this channel for pizza but here I am loving it. My mouth is watering. Thank you Chef!

[@allthingsbbq]

Wow! That's a wonderful compliment! We appreciate you being part of our community.

[@kylegarnett7811]

Perfect explanation of the build. I made it in my cast iron skillet on the bbq for dinner, turned out absolutely perfect!! Definitely going to use this recipe from now on. Thank you so much my man!!

[@Hyltran]

BBQ love from Sweden I didn’t know it was called Detroit style pizza pan pizza but this is the way I make pizza most of the time.

[@fasbos3]

This is basically the kind of pizza I had growing up in Detroit. It’s a really good pizza!!

[@keefedougherty4142]

Except the sauce was never on top

[@alexandermartin9472]

@@keefedougherty4142 The sauce has always been on top haha Buddy's has always done that

[@sarge5121976]

@@alexandermartin9472 Its best when sauce is on top

[@trl2828]

@@keefedougherty4142 Buddy's has always done it on top. Others have not. Jet's I am talking to you. Both are great, it is the crust/crunch and lightness of the Detroit Sytle that makes it great but yes sause on top is the "original" way.

[@anthonymarocco955]

Love It Man! Cheerz From Detroit!! Long Live Buddy`s!

[@karismith5079]

Dude do you have a restaurant that I can come eat at? Every single one of your videos makes me hungry and jealous at the same time! LOL

[@BlackHatAndy]

Detroit born and raised and you did our pizza justice. Everything looked spot on as far as I can tell. Little Caesars, Jets, Dominos, Hungry Howie's, Green Lantern, Happy's; Nobody tops Michigan pizza.

[@lakorai2]

Cloverleaf, Shield's and Louie's as well

[@JustPlainT]

I just made this recipe and it was INCREDIBLE!!! I was able to get some Wisconsin Brick and it is a total game changer. LOVE the black garlic salt and the cattleman's Grill was amazing! Make this recipe and don't change anything it is perfect!!!!

[@tellerjive]

The way he described the pizza was pure art

[@allthingsbbq]

Word AND Food artist! Thanks for watching!

[@Romafood]

👏👏

[@melvinodom2291]

Definitely agree with the texture of Detroit style pizza is sooo delicious! 👍🏾

[@dehydratedrhombus2473]

Nice job man. I sprung for the Lloyd's Pans and they really do the best job getting the dough, edges, and top cheese browning all across the finish line simultaneously without overcooking

[@dalelaurent9883]

Nice work Tom! No Brick cheese here in Vancouver but I use a creamy Havarti. Melts out wonderfully.

[@KevinBullard]

It ain't a party without havarti!

[@OGPurdy]

The attention to detail is just simply impeccable.

[@allthingsbbq]

Morning Thomas, we really appreciate your comment! Thanks for watching!

[@zenjamin6262]

Chef Tom covers everything you want to eat its incredible!

[@Oddzilla51]

Detroit Style is the best! I grew up a few miles from the original Buddy's and from Loui's (one of Buddy's pizza cooks opened it) so it was plentiful in our household! Try this next time... The original style is to build the pizza but cook it without the sauce. That's right. :) When it comes out, spoon heated up sauce on afterwards in a couple of strips without covering the whole pizza with it.

[@garysalwin5728]

Still dining at Loui's!

[@sxd-215]

Seems like a whole can's worth of tomatoes is too much, is that right? How about the height of the base? I have a place nearby that does Detroit style but the base is easily twice as high compared to Chef Tom's. I'm not a fan of that much dough, so I wanted to know what was normal or authentic. Thanks!

[@garytman007]

@Steven D I make this also, and mine comes out the same thickness as Chef Tom's. I have seen other KZbinrs make this pizza as well and some of them use an excessive amount of dough. I'm not going to mention names, but one that I watched looked like a huge pizza bread lol. It honestly looked ridiculous.

[@Oddzilla51]

Steven D, that sounds like a lot of dough. 3/4 to an inch thick is usually pretty good for what I've had over the years.

[@sxd-215]

@@Oddzilla51 completely agree! just wanted to know what the norm was. thanks for the reply!

[@patrickjjeffas9608]

Another great video Chef Tom! Can you tell me what, if anything, I would change for making this in my Alfresco Pizza Oven? Thank you!

[@allthingsbbq]

Great question! Honestly nothing, other than dialing your floor temp to ~ 500-degrees. Everything else can remain the same. Love to hear how your cook goes, drop us a note to [e-mail]. Thanks for watching!

[@iamwhoiamd7056]

Awesome video. Never been to Detroit and never had that kind of pizza but I am intrigued.

[@bigmike8397]

Chef Tom, love your channel! I have used many of your recipes from chicken to turkeys. I have many of your seasonings. I’ve lived in Michigan all my life and I live 4 miles from a buddies pizza which is considered the holy grail of detroit style pizza. Yours looked mouth watering. I have worked in 4 different pizzerias growing up. All have which made deep dish Detroit style. I make many Detroit style at home on my Kamado Joe, I just ordered a new black stone pizza oven to test the deep dish detroit style. Anyway, the cheese should be 75% Wisconsin brick and the other 25% mozzarella. We definitely use lots of olive oil, you are correct on that. Those small pepperoni are the key. Not hating just wanted to show you some love! Keep up the great videos! Much love from Michigan! 🍕

[@allthingsbbq]

Hey Mike, thanks for the insights and keep them coming. Thanks for being a part of our community!

[@nyanates]

Growing up in Detroit my family always got the local Little Caesar's. Didn't even know about the Detroit pan style. Can't wait to try this recipe.

[@DetVen]

I'm from Detroit (Dearborn actually, but who's counting) and when I moved away from Michigan in 2006, I'd visit home 3-4 times a year to see family and friends and I'd make sure to hit Buddy's. Around 2012, I was shopping at a store in Kalamazoo, MI and they had Detroit style pizza pans, so I bought 2 of them. Through trial and error, I learned how to make the pizza and also my friend's son worked at a pizzeria in Dearborn as a pizza maker so I would consult with him. When I finally perfected the Detroit style, I'd make them for friends and would also bring them to parties and what not, everyone would gush about how good it was. I had no idea it would ever catch on world wide. I never get sick and tired of making them either and I'm always trying to improve. One things I started doing is making the same dough the same way, but just bake with cheese EVOO and garlic and basil and cut them in sticks using the sauce as a dip, agh so good!

[@allthingsbbq]

Great stuff, thanks for sharing your experiences. And BTW, Detroit style pizza has caught on! Thanks for watching!

[@mitbbew6901]

I just ordered 4 pans from Detroit Pizza Co. Great company. Pans are preseasoned and ready to go. They cook a fabulous Detroit pie. Tom your recipe looks outstanding.

[@latinjeditrix]

since it’s not a circle is it still a pie? cake? 😂

[@paulg7964]

Are the pans made from stolen manhole covers?

[@garytman007]

Great video! I have been making all different types of pizzas for a couple years now and my favorite is Detroit style! Good idea using bigger and thinner style pepperoni directly on the crust. I was using too many thick cut pepperoni and was causing a separation of the cheese and dough. So the pepperoni never had a chance to cook only to release the oils causing this separation. This is the first time this happened because I usually use thin pepperoni and thick sliced on the top. I also slice my brick cheese in 8 long slices and place at an angle toward the pan and cover the middle with provolone, and finish with mozzarella as you did! I used olive oil in my pan before, now using butter flavored crisco. The bottom of your pizza looked beautiful! I use those Lloyd metal pans for mine and also bake at 500° F. The only thing I do differently now is when it comes to the sauce, I don't add any sugar at all. I use one Tbsp tomato paste and 15-20 minutes of simmering brings out the tomatoes' natural sugars. I really liked the way that came out in that cast iron, I may want to purchase a square one now. I make all my deep dish pizzas in them at 450 for 45 minutes. Awesome stuff and thank you! You have yourself a new subscriber now!

[@michaelparsons541]

@Garytman I noticed that you mentioned using Cisco, will that help with the sticking? I just followed this recipe and had major problems with pizza sticking to the bottom. Any suggestions would be appreciated

[@garytman007]

Hey sorry I just saw this! I stopped using crisco oil and now use avocado oil and generously grease those square pans! I also par bake my dough for 5 minutes before any toppings go on. I lightly separate the dough from the pan at this stage. This will ensure that after the pizza is done it will release from the sides way easier! I hope this helps you. If you are using cast iron and it is well seasoned, you will not have to worry about it sticking at all!

[@kentborges5114]

RIGHT ON MR. CHEF TOM ! LOOKS OUTSTANDING !

[@xkillerbekilldx1486]

I'd just like to add that proofing your dough for 12-24 hours makes it much more digestible. Not that you can't use fresh dough but the extra time and care results in that much better of an outcome. Excellent video either way.

[@allthingsbbq]

We appreciate your insight, thanks for watching!

[@JoshLasto]

I have recently become a huge fan of Detroit style pizza. The crispy edges are game changers. Great Video!!

[@ChiefMoonChunks]

Corner pieces will be fought over!

[@valerixcrim3716]

You are killing me, I am on a diet and today I had pizza on the brain and little else. This looks really good!

[@jasonsumner7792]

Duuude your recipes are BOMB!! I’ve recently found your channel and I’m loving it! Thanks for sharing!

[@Marco-eo5vg]

This Setup you have Filming is sooo nice Brother

[@allthingsbbq]

Appreciate the great compliment and thanks for watching!

[@christopherday210]

Looks the part man. I like the easy steps you took. Nice.

[@SCOTTFRANKLIN42817]

Made two of these in the old school Pizza Hut pan pizza pans, Man it has to be the best homemade pizza I’ve ever made! Out standing recipe.

[@allthingsbbq]

Thank you so much. Really glad to hear that you enjoyed the recipe!

[@SmokingDadBBQ]

Lovely work

[@danieldotter6077]

2023 is the year of the detroit style pie

[@allthingsbbq]

Sounds good to us. Thanks for watching!

[@Aphaedon]

This and your red Bean and rice videos made a subcriber. looks amazing, sounds great too! nice crunch.

[@TheNewSchoolGamer]

Currently my fav type of pizza to make at home! I typically simmer the sauce in a pan and add "two racing stripes" of to the pizza after it's baked in the oven

[@allthingsbbq]

It is a great pizza for sure, appreciate the comment. Thanks for watching!

[@grillingaddictionwithnick4982]

DUDE ! You went off and did the dang thang on this one ! Supreme execution start to finish 🔥 I yelled [ DO YOU WANT A CORNER OR A SIDE ] 🤣 what's the surface temperature inside the pizza oven attachment ( like with a py-rometer ) man my reverse seared skin on duck video turned out 🔥! Thanks brother

[@williamh192]

Good Job Bro ! Hey what kind of knife is that , that you used to cut that pie !?

[@meatwhisperer]

That crust sounds and looks delicious!!!

[@tweeddeluxe69]

That looks amazing!! If you were going to adjust the dough recipe to use sourdough starter instead of instant yeast, how much starter would you suggest using?

[@ChiefMoonChunks]

There are lots of references online for how much starter by weight would replace 1 (or any qty) of yeast. Try googling that and i'm sure the conversion would be pretty easy

[@DukeTrout]

Beautiful work, Chef Tom. Especially the part at the beginning recognizing that Detroit-style pizza is unique. One tip: let the dough rise for a while in the pan. Buddy’s may be 3/4” thick, but a lot of the smaller Detroit-style pizza places push 1” to 1.25” thickness with that second rise & rest.

[@turdferguson2791]

Its all about the crust and corners.....

[@keefedougherty4142]

And no one in Detroit is putting the sauce on top, not Buddies, not Jets, not Shields, no one calling it Detroit style. That’s the major difference between Detroit and Chicago

[@davegravel3740]

@@keefedougherty4142 Every Detroit Style I've bought had the sauce on top. That's one of the keys to a Detroit Style Pizza.

[@harryrobinson713]

@@keefedougherty4142 From Buddy's own website:The style flips traditional pizza on its head by beginning with double proofed dough perfectly fit to a square pan - a process that allows the dough to rise and be stretched twice - followed by the backwards layering of toppings. USA Today called Buddy’s Pizza “Pilgrimage-worthy pizza” and The Daily Meal named it #6 of the 101 Best Pizzas in America. The pepperoni is placed directly on the dough allowing the rich flavors of the meat to be absorbed into the crust. Next, crumbled Wisconsin brick cheese - a proprietary blend created just for Buddy’s - is sprinkled across the pie before the other toppings. Finally, to finish off the unique look, three wide stripes of sauce are skimmed across the top of the pizza before being baked to perfection.

[@jacksonfl]

Greetings from Jacksonville Florida USA. Fabulous recipe! I'm a subscriber now.

[@allthingsbbq]

That's exciting, glad to have you on board!

[@debbiewilkins1642]

I'm a Michigander. This looks right on and looks delicious!

[@chriswooten1846]

Would be nice to know how long that dough takes to set and use so we can plan our prep time

[@chriswooten1846]

Also, you mention a can of tomato sauce, but what size?

[@trevax1278]

I maybe would have added just a smidge of heat to the sauce, but other than that, wow!!! That looks sooo good chef!

[@SteakMaster]

The video was excellent; however, I would have enjoyed seeing comparison between the two types of pans. I shared the video with my friends, and I am the only one who owns a square cast iron pan, but most have sheet pan you used. Many of them wondered about differences in crust development between the sheet pan and the cast iron. This could be inspiration for another video. Another video that makes me crave pizza. Keep up the good work. Currently, I am on my way to Pasquale’s Pizza. If they can’t make Detroit style I’ll have to get Stromboli Steak Sandwich.

[@williephillips925]

Awesome job chef thanks for sharing this with me.

[@tgilsrud]

Looks amazing. Will try later in the month. What other pan options are there besides cast iron

[@allthingsbbq]

Use whatever you are comfortable with. Let us know how your pizza turns out. Thanks for watching!

[@benjaminb3295]

Excellent video! I’ll have to try making this!

[@kah7874NH]

You should give South Shore Bar Pizza from Massachusetts a try. Similar in that it's cooked in a pan and has the crusty edges (lacing as the locals call it.) Big difference is a heavy use of cheddar and sauce up to the edges to help with the char. Great content as always Chef Tom.

[@tytaylor7463]

Dang this looks so good! I lost my job a few weeks ago and I haven’t eaten in a little over 2 days so I’ve been super hungry. I feel like I could taste this pizza

[@markopolo7487]

I hope you get something lined up soon. 🙏🏻

[@tytaylor7463]

@@markopolo7487 same here brother, it’s been tough the last 2 weeks.

[@markopolo7487]

@@tytaylor7463 Well I will pray about it.

[@franciscoascencio8161]

@@tytaylor7463Best of luck, hope you find something soon 🙏.

[@RagingDemon1018]

As a longtime Michigander, I definitely love this style[and the others as well] of pizza and you nailed it.

[@allthingsbbq]

We always appreciate the support, especially coming from a local. Thanks for the comment and thanks for watching!

[@mikekenney8362]

Brilliant presentation of a classic

[@dualsportaz4801]

Came out perfect. My best dough yet, thanks!

[@allthingsbbq]

That is awesome to hear! Thanks for watching.

[@m60hein]

This may not be the only cooking show I watch, but it's definitely the only show I want to watch. Thanks for the hard work of making these videos.

[@Quartiano]

New Haven here. This pizza looks amazing though lol. I want this NOW. Smoke up a New Haven style soon! That would fun to see!

[@allthingsbbq]

Your request has been noted! Thanks for the suggestion and thanks for watching!

[@elliotttampa]

Dayummmmm!!! that looks so good, chef!

[@defi9er]

Excellent video. Thank you. Now I’ll be making it!

[@OmegaViper]

Detroit style is the kind my mom always made ^.^, we lived in West Virginia

[@jefferyneu3915]

That looks as good as Jets. That is high praise!

[@tictackpainting9983]

Well, there goes yet another resolution. Who am I kidding, had no chance of making it anyway. Great job Chef Tom!!!

[@allthingsbbq]

We hear you! Our team has committed to cut our portions back by 5%! Thanks for watching!

[@michaelbaumgardner2530]

Im in for 3 slices and a pitcher,Man That Looks Delicious!!!

[@diegovoglino8443]

What flour can I substitute for the Caputo pizza flour, and does that alter the remaining ingredients?

[@luislunardelli]

congratulations!!! Can I make it in the oven at home?

[@Nick73729]

Awesome video as always Chef! And I’m digging the new thumbnails with you holding the food 👏👏👏

[@allthingsbbq]

Awesome, we appreciate the feedback. Thanks for watching!

[@RumandCook]

Looks like you nailed it! This is on my list to do soon. 🍻

[@cindymoore5005]

Crunchy cheese crust, pepperoni and hot sauce 😍❤️‍🔥

[@VincentJohnsongaragedoordoctor]

I will be trying this recipe

[@timothybright7064]

Impressive especially how the Dough was made so quickly.

[@SCOTTFRANKLIN42817]

I’ve made this dough twice now, it is super simple and very easy to work with and taste amazing.

[@tjake490]

Just fantastic! Thanks for sharing!

[@rooseveltjulien743]

Thanks chef that was a teaching lesson

[@allthingsbbq]

Wow, glad you enjoyed it. Stay tuned, lots of great recipes on the horizon.

[@wdwrkr]

Could you cook this in the YS640S pellet grill without the pizza oven attachment if I set the temperature to 500F

[@baldheadbeauty]

I'm looking at making this in my Masterbuilt Gravity tomorrow. Any suggestions for making this without the pizza oven insert?

[@allthingsbbq]

The advantage of the insert is the heat in the dome of the oven. Placing a cast iron griddle, pizza stone or other conductive material above the pizza will provide a similar result. Thanks for watching!

[@baldheadbeauty]

@@allthingsbbq thank you!

[@bundesautobahn7]

Never had Detroit style, but I'm familiar with rectangular slices. In Italy there are places where they serve you pizzas baked on a rectangular sheet pan and the slices being almost square shaped. It's been over 30 years since I last had one...

[@marks2979]

So I just made my first attempt at this, and overall, I was very pleased. The only thing is that the bottom of my crust did not crisp up like the sides did. The crust cooked all of the way through but just stayed soft. On my next attempt I'm going to leave the door open on the smoker so the bottom of the pan can hopefully catch the top, but do you have any other suggestions? Thanks.

[@bigjt37]

Thanks for doing the hot sauce at the end 🫡👏. Great looking 🍕

[@allthingsbbq]

It was a good touch. Thanks for watching!

[@miladbozorgnia3571]

I was looking for a cast iron video and this was just fantastic. Thank you chef. Flawless!!👍🏼🙏🏼

[@allthingsbbq]

Thanks for the great compliment! Hope you give this recipe a try. Thanks for watching!

[@GrantsDad]

Detroit style pizza is the best

[@eb1888.]

The crust is a really good part. That's why you cut it in half widthwise. And then again for the two pieces you've got. And then once lengthwise. 8 pieces. Every piece has some crust. Each piece is rectangular.

[@marcd419]

As someone who lives 3 miles from the original Buddy's, I can say this is a great representation.... fine job!

[@timkline162]

That looks great. I wish more places around here in Philly would make a good thick crust pizza. Some places make sicillian pizza, but it's never like this.

[@beardswagbbq]

Hello chef, my question for you. Is the inside if the pizza oven attachment 500 degrees, or did you turn the smoker to 500 and the temp in oven is higher than that?

[@allthingsbbq]

Great question. This is the temp inside the oven. Thanks for watching!

[@beardswagbbq]

@allthingsbbq went and got all the goods to make at store today and am going to make it on my Recteq RT-1250 with my GMG pizza oven attachment. Ordered the Lodge casserole pan because of your video, seasoned it 4 times and now ready to rock and roll Detroit style 😎

[@Anvilarm07]

OMG I've never even heard of Detroit style pizza. And it turn out to be the pizza of my dreams. Thank you.

[@allthingsbbq]

That is awesome! Thanks for watching!

[@ragibby6557]

Sharp white cheddar is a good sub for brick cheese. I do prov, white ched and mont jack.

[@streamnews]

looks amazing my man! going to have to try this.

[@Ki-Sero]

Wow, I really want to try this

[@BillCreasey]

Can't wait to make this on my yoder oven too! Looks spectacular.

[@bearvonsteuben9675]

Chef Tom, this is looking tasty! Quick question: I recently dropped and destroyed my induction cooker. I’m looking for a replacement, and I see you using that round one fairly often. What’s the brand, and do you recommend? Thanks a lot!

[@stephendulajr.8124]

Looks great Chef Tom! Respect!

[@allthingsbbq]

Thanks Stephen, we appreciate your support!

[@TheFunkytownGotcha]

Ny style pizza has always been my favorite. It's also the most common to find.... but a top tier Detroit style pizza is better than any other imo.

[@colterthompson6846]

16:36 - The 'cup of hot sauce' reveal had me talking to myself at my desk, "oh my gosh." I have to make this.

[@rickferrara5646]

Nice job brother! I grew up on Shield's, Buscemi's, and Buddy's here in SE Michigan, and your version looks pretty damned close. The "traditionalists" like to cube up the brick cheese like you said, but the provolone-mozarella-jack mix looks really good and I'm definitely gonna give it a try. Again, nice job!

[@Syphyllchris]

DOWNRIVER BABY!!!

[@christophermac6679]

Oh boy that krispy black crusty edge is absolute 🔥🔥🔥

[@allthingsbbq]

Creates a great bite. Thanks for watching!

[@johnsamuels4038]

Liked the video very much. Thanks for sharing.

[@craigscreek1]

Rather than just white sugar, what are your thoughts on honey or molasses being substituted in the sauce? I would think it would add a great additional layer of flavor. I've never had a Detroit pizza, may change that this week. Thanks Chef, always a good meal.

[@DukeTrout]

Honey in the dough works wonders. Just a tablespoon.

[@mrspottedcow1]

How long did it take for the dough to double? Curious when to start for dinner

[@jasonhumphrey6601]

Wow you made this ez, great job 👏

[@allthingsbbq]

It's really pretty simple! Thanks for watching!

[@qwertypye1978]

Just to clarify, any confusion, and this may have been posted before. In the video he says the amount of dough he did is for two pizzas, however, if you read the recipe and make it, it’s only enough dough for one pizza. He also says that the sauce is only enough for one pizza… However, if you make it the way they say in the recipe it is actually enough for two pizzas. I’m on my third time making this recipe, and that is the one big take away from the video. Otherwise, this is a fantastic video!